I’m a big time lover of stinky foods.
I’ve gotten in trouble eating tuna in a confined space at work before. I’ll heat up broccoli in the microwave with no shame. I once got the boot from the newsroom for opening up a package of pickled cauliflower (to be fair, it REEKED, and I had to throw it out immediately).
One thing I love above all else is a good, old fashioned egg salad sandwich. Sure, an egg salad sandwich isn’t supposed to be stinky. But if you hard boil your eggs for a long time, you’ll get a whiff of that smell. You know the one—that glorious eggy smell.
I’ve liked my egg salad sandwich the same way for years: Duke’s mayo, dill, paprika, salt, pepper, and sweet relish. I like the sweet and savory taste of the egg salad when it has sweet relish mixed all throughout it. The best egg salad sandwich is served on potato bread, but I can eat it pretty much anywhere and anytime.
This sandwich is a bit different. You won’t find any sweet relish here. Instead, this sandwich is meant to be a breakfast version of the classic lunchbox staple. It’s got crispy bacon, cheddar cheese, and a savory egg salad base—all served on toast.
What could be more breakfasty that toast, bacon and eggs??
If you’re like me and you love egg salad sandwiches then you’ll love this recipe. It’s great to have a sandwich for breakfast, and even better when it’s packed full of all the best breakfast items.
Breakfast Egg Salad Sandwich
A classic egg salad sandwich but made for breakfast. Add bacon and cheese for a delightful breakfast sandwich.
- 6 eggs
- 4-6 strips of bacon, cut in half & cooked
- 1/2 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- salt & pepper, to taste
- 1 tsp. paprika
- 1 tsp. dill weed
- Toast, for serving
- Boil eggs until well cooked, about 5-10 minutes in boiling water. Let cool. When cool enough to handle, peel eggs. Place peeled eggs in a bowl.
- Cut and chop eggs until minced fine. Stir in mayonnaise, cheese, salt, pepper, dill weed and paprika; seasoning to taste.
- Make the sandwich: top toast with a few spoonfuls of egg salad. Top with two strips of bacon. Cut in half and serve.